Tasting Notes: Stone Fruit, Cocoa, Brown Sugar
Varietals: Bourbon, Caturra
Processing Method: Washed
Elevation: 1,500 masl
Region: Huehuetenango, Guatemala
We designed this roast profile to be optimized for espresso, however you can brew it anyway you want! This is NOT a dark roast, just well developed so it can fully extract in 30s. We recommend brewing at 202°-204°, and enjoy every sip. We find notes of stonefruit, cocoa, and brown sugar.